The Devils Revenge Hot Wings Recipes

CLASSIC HOT WINGS

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
• Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

DEVIL WINGS

Steps:

• 1. Mix hot sauce and italian dressing together in a zip lock bag. Add in chicken wings and drumettes, let marinade in refrigerater for about 1 hour.
• 2. Set oven on 350 degrees. Spread chicken on a baking sheet and bake for 1 hour or until chicken is done.

DEVILED CHICKEN WINGS

Steps:

• Place wing pieces in a large Ziploc plastic bag.
• Whisk together all remaining ingredients until thoroughly combined, and pour over the wings.
• Squeeze air out of bag, seal, and turn and knead until chicken is well coated.
• Refrigerate overnight, turning and kneading several times.
• Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray.
• Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes.
• Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes.
• Transfer wings to a serving dish, and pour and scrape the sauce over them.
• Serve hot.
• Serves 6-8.

PAN FRIED SPICY CHICKEN WINGS(SRI LANKAN DEVIL WINGS).

Steps:

• Clean and wash the chicken winglets, make sure to drain any excess water. Add the winglets in a large bowl, add salt to season and 1/2 teaspoon of Turmeric, mix then set aside for 15 minutes. Place pan over medium heat, pour in the oil and let the oil heat for 10-15 seconds. Add the marinated chicken and pan fry the wings. Toss and pan sear the winglets so they fry, not completely but just enough that you see the edges turn golden brown. Once the chicken wings are semi-fried, transfer the fried wings to a paper towel. Place the same pan over low medium fire, add ginger, half of the onions, green chillies and cook until the onions turn translucent. Add the chopped tomatoes, chilli flecks, pepper and sugar. Mix all ingredients well, this should take you less than two minutes. taste, add salt if necessary. Now, pour in the Ketchup, cook for two minutes and then add the crispy pan seared chicken wings, leave it on low simmer so the sauce thickens and coats the winglets. You might want to leave a little gravy or let the gravy completely coat the chicken wings as it cooks. Do a final taste test, remove the pan from the fire, add the raw onion rings as garnish, combine and serve while warm.

THE DEVIL'S REVENGE (HOT WINGS)

Steps:

• Cut wings into pieces discarding tips.
• Wash and pat dry with paper towels.
• Pre-heat cooking oil to 350 degrees.
• Slowly add 1/2 of the wing pieces to hot oil; fry until golden brown.
• In the meantime, in a large pan, melt the butter on a very low heat.
• Add bottled hot sauce, brown sugar, paprika, salt, vinegar, cayenne and chili sauce; stir well; keep sauce warm.
• Add the cooked wings to the sauce.
• Stir to coat.

SIMPLE GRILLED HOT WINGS

Steps:

• Place wings in a glass or plastic bowl. Pour hot sauce over the wings; cover bowl with plastic wrap. Marinate in the refrigerator, stirring occasionally to coat, 2 to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place wings on the grill. Cook, occasionally turning and coating with leftover marinade, until chicken is no longer pink in the center, about 10 minutes. Continue grilling and turning until browned, 5 to 7 minutes more.